It’s prime blueberry picking season in the northeast!
Last summer, Walter’s family and I picked a few pounds of blueberries from a farm in southern NJ. We ate them raw, mixed with yogurt in the morning, over ice cream at night, and blended up into smoothies, but still had a large surplus of berries left.
For weekend brunch, we made blueberry pancakes (with an extra large amount of blues used), and upped the health factor by adding protein powder.
3 Ingredient Pancakes
- 1 ripe banana
- 1 large egg
- 1/4 cup natural peanut butter
- I cup blueberries (optional)
- tsp. vanilla extract (optional)
- tsp. cinnamon (optional)
Combine all ingredients into a bowl (except blueberries, if using) and mix together until well combined. Gently fold blueberries into batter and pour batter into a preheated, greased pan. When the pancake batter bubbles, flip to the other side and repeat with remaining batter.